Gluten-Free Blueberry Pie with Press-In Crust

Ingredients

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• 1.5 cups gluten-free all-purpose flour blend Shop
• 2 tbsp granulated sugar or coconut sugar (for the crust) Shop
• 0.5 cup cold unsalted butter, cubed, or solid coconut oil Shop
• 2 large eggs, lightly beaten
• 1 tsp pure vanilla extract Shop
• 0.5 tsp salt
• 4 cups fresh or frozen blueberries
• 0.5 cup granulated sugar (for the filling) Shop
• 3 tbsp cornstarch or tapioca starch Shop
• 1 tbsp lemon juice
• 0.25 tsp ground cinnamon Shop

Instructions

1. 1 Preheat your oven to 375°F (190°C) and line a 9-inch pie plate with parchment paper for easy removal. In a large bowl, combine the gluten-free all-purpose flour blend and salt, whisking them together to ensure even distribution.
2. 2 Add the cold, cubed butter or solid coconut oil to the flour mixture. Use a pastry blender or your fingertips to cut the fat into the flour until it resembles coarse crumbs with some pea-sized pieces remaining. This will create a flaky crust.
3. 3 In a separate small bowl, whisk together the lightly beaten eggs, 2 tablespoons of sugar, and pure vanilla extract until well combined. Pour this wet mixture into the flour and fat mixture and stir gently until a cohesive dough forms. Be careful not to overmix.
4. 4 In another bowl, gently toss the fresh or frozen blueberries with the 1/2 cup sugar, cornstarch (or tapioca starch), lemon juice, and ground cinnamon until the berries are evenly coated. This mixture will form the flavorful filling.
5. 5 Press about two-thirds of the dough evenly into the bottom and up the sides of the prepared pie plate to form the crust. Spoon the blueberry filling into the crust, spreading it evenly. If desired, you can create a lattice top with the remaining dough or simply press it into a flat layer and cut vents.
6. 6 Bake in the preheated oven for about 45-55 minutes, or until the crust is golden brown and the filling is bubbly and thickened. If the crust edges start to brown too quickly, you can loosely tent them with foil. Let the pie cool completely on a wire rack for at least 2-3 hours before slicing and serving, as gluten-free desserts firm up significantly as they cool.

Tips & Notes

• If you use frozen blueberries, keep them frozen and toss them with the starch right before filling. Thawed berries release their juice early and make the crust soggy.
• Bake until the filling bubbles thickly in the center, not just at the edges. Cornstarch only thickens once it boils, so a pie pulled early stays runny.
• Let the pie cool for at least 3 hours before slicing. The blueberry filling keeps setting as it cools, and warm slices run across the plate.

Common questions